Spaghetti and Beet Sauce
This dish is a lot like Spaghetti Pomodoro, sub the tomatoes for beets. Spaghetti tossed in a flavorful sauce of beets, garlic, onion and basil, with a touch of parmesan and red pepper flakes. This deep red pasta dish is a great way to enjoy the health benefits of beets.
Equipment
- Normal Kitchen Utensils
- Blender or Food Processor
Ingredients
- 1 Lb Spaghetti
- 1 Medium Yellow or White Onion Finely Diced
- 2 15 Oz. Cans Beets
- 1/2 C Cabernet Sauvignon Or Another Dry Red Wine
- 1/4 C Olive Oil
- 1/2 C Parmesan Cheese Grated; Plus More for Garnish
- 1 6 Inch Sprig Fresh Basil, Chopped or 1 tsp Dried
- 2 Tbsp Unsalted Butter
- 4-5 Cloves Garlic, Minced Or 1 tsp Garlic Powder
- 1/2 tsp Crushed Red Pepper Flakes
- Salt and Pepper to Taste
Instructions
- Open the cans of beets. Reserve 1 C of the juice and drain (or drink) the rest. Blend the beets and 1 C juice until smooth. The consistency should be similar to tomato sauce.2 15 Oz. Cans Beets
- Heat the olive oil in a pot over medium-high heat.1/4 C Olive Oil
- Add the onion and a sprinkle of salt and pepper. Sauté 3-5 minutes until translucent.1 Medium Yellow or White Onion, Salt and Pepper to Taste
- Add the garlic and cook another minute.4-5 Cloves Garlic, Minced
- Deglaze with the wine. Add the beets, basil, (Optional) red pepper and a half tsp of salt.1 6 Inch Sprig Fresh Basil, Chopped, 1/2 C Cabernet Sauvignon
- Cover the pot and drop the heat. Simmer, stirring occasionally, for at least 20 minutes.
- While the sauce simmers, boil water in a large pot.
- Add your spaghetti to the boiling water along with a few Tbsp of salt. Cook to al dente per the package directions.1 Lb Spaghetti
- Drain the spaghetti, reserving 1/4 C of the pasta water, and quickly return it to the pot. Cut the heat. Add the butter and reserved pasta water and toss until the butter is melted. Add the beet sauce and toss until combined.2 Tbsp Unsalted Butter
- Add the parmesan cheese and toss another minute or two until the cheese is mixed in and the sauce is sticking to the spaghetti. Season with salt and pepper to taste.1/2 C Parmesan Cheese, 1/2 tsp Crushed Red Pepper Flakes
- Serve right away sprinkled with extra parmesan. Add a basil leaf on top if you have any extra.
Notes
Basil conversions: 1 6-inch sprig = 1/3 C packed = 1 Tbsp chopped = 1 tsp dried
This dish is also really good topped with a dollop of ricotta cheese. It adds a nice color contrast between the white ricotta and red sauce.
Quick tip: beets stain EVERYTHING. So be sure to clean up shortly after cooking this.